AdvoCare Power Muffins

2 Cups Whole Wheat Flour (to make them gluten free, I used Dry Oats - quick
oats cereal - and ground them up into a flour/powder in the food processor or magic
bullet)
2 AdvoCare Vanilla Meal Replacement Shake Pouches (You could also use
Vanilla Muscle Gain Powder to increase the protein content, lower the
carbohydrate content. Use 2 pouces of muscle gain OR 4 - 6 scoops.)
1 ½ Cups Flaxseed Meal (I use Bob’s Red Mill brand)
½ Cup Oat Bran
6 AdvoCare Peaches and Cream Fiber Drink Pouches
2 Cups Splenda Brand Sweetener
4 tsp. Baking Soda
2 tsp. Baking Powder
1 tsp. Salt
4 tsp. Cinnamon
3 Cups Shredded Organic Carrots (food processor or magic bullet)
5 Unpeeled Organic Apples, grated
1 Cup Organic Raisins
2 Cups Coursely Chopped Pecans, toasted (on a cookie sheet in preheated 350
degree oven for 10 minutes, cool before adding to the recipe)
1 ½ Cups 1% Milk (I use vanilla soy milk)
4 Eggs, beaten
2 tsp. Pure Vanilla Extract
Mix together all dry ingredients in a large bowl. Stir in carrots, apples, raisins, and
pecans. In a separate bowl, combine milk, beaten eggs, and vanilla. Pour liquid
ingredients into dry ingredients. Stir until moistened. Fill muffin cups ¾ full. Bake
at 350 degrees for 15 - 20 minutes. Makes approximately 3 ½ dozen.
(I also poured some batter into a bread pan and made a bread loaf. Takes a little
longer to bake. Poke a dry toothpick in the center and remove the bread when the
toothpick comes out dry - without batter stuck to it.)
For 42 muffins, approximate nutritional content per muffin
(using oats & Vanilla Meal Replacement Shake)
110 calories, 6 g fat, 13 g carbohydrate, 4 gprotein, 4.5 g fiber
Thank you to the Mid-West Team for this incredible recipe!!!
My kids GOBBLED them up